Fermented drinks List

Hello! I think it would be great to get a complete list of fermented beverages from around the world. I'm looking for non-alcoholic beverages. I already have Kombucha, Water Kefir, GingerBug, and Jun. Who's got more that they've tried?

Rootbeer

Shrubs made with live vinegar.

Lassi (milk based)
Doogh (milk based)
Bhang (milk based but I understand it is cannabis infused)
Ayran (another version of milk based ferment)
Kvass (rye bread based, although i have heard of it with beets, sometimes mildly alcoholic)
Kumis (mildly alcoholic, specifically mares milk based)
Tepache  (pineapple based)
Tejuino (corn/maize based)
Atole agrio (corn/maize based)
Sorrel ( hibiscus/jamaica based, there are a lot of hibiscus drinks but not sure if all are fermented or are instead tisanes)
Horchata (rice based, not always classified as fermented but given it's made of rice and sugar and sits overnight, it is fermented)
Yakult (milk based)
Boza (various malted grain based)
Salgam suyu (turnip based)
Amasi (South African fermented milk drink)
Oshikundu (a millet based fermented beverage from Namibia, I do know there are some other millet based drink that may vary)

Awesome!!

I was looking up the correct name for one of the Turkish drinks here and came across one called hardaliye. I had never heard of it before but it sounds really unique and interesting! Made from grapes, mustard seeds, sour cherry leaves, and benzoic acid (naturally present in the mustard seeds, it apparently inhibits the grape's yeast from fermenting into alcohol). It is somewhat endangered in its traditional form. Here is a fascinating "Ark of Taste" post about it:
https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/traditional-hardaliye/

I just posted this one:

Ancient herbal Viking drink*
*Vappu Sima*


https://permies.com/t/86220/ferment-herbs#1801706

I forgot about tepache, my last batch was a little too long in ferment so more alcohol than intended.

Robert Ray wrote:I forgot about tepache, my last batch was a little too long in ferment so more alcohol than intended.

Haha, same. It's a fine line in almost all of these drinks, isn't it? But at least there is vinegar to be made if you over ferment something.

Mercy Pergande wrote:I was looking up the correct name for one of the Turkish drinks here and came across one called hardaliye. I had never heard of it before but it sounds really unique and interesting! Made from grapes, mustard seeds, sour cherry leaves, and benzoic acid (naturally present in the mustard seeds, it apparently inhibits the grape's yeast from fermenting into alcohol). It is somewhat endangered in its traditional form. Here is a fascinating "Ark of Taste" post about it:
https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/traditional-hardaliye/

WOW so cool! I will have to try this. Wonder if you could use wild mustard seeds...

Here is a pretty detailed list of fermented drinks from around the world. https://fermenterskitchen.com/fermented-drinks/

Hi Katie,

Welcome to Permies.

Didn't see this one in the list, so adding it here.  It's not clear to me if the end-product is or is not alcoholic..?  Appears maybe no?....   Would be curious if anyone has tried or made this before.

https://www.instructables.com/Mangel-Wurzel-Ale-Sugar-Beet-Beer/

Viili   https://www.yemoos.com/pages/viili-guide
Filmjolk    https://www.yemoos.com/blogs/yemoos-blog/what-is-filmjolk

You’ve got a solid start with Kombucha, Water Kefir, GingerBug, and Jun, but there’s a whole world of non-alcoholic fermented drinks out there to explore. Have you tried Tepache? It’s a super refreshing Mexican drink made from fermented pineapple peels, sweetened up with brown sugar or piloncillo, and sometimes spiced with a bit of cinnamon and cloves. Then there’s Kvass, which hails from Eastern Europe—think of it like a slightly sour, mildly tangy drink made from fermented rye bread. If you’re into thicker, more filling drinks, Boza from Turkey might be your jam. It’s made from fermented grains like millet or barley, giving it a sweet and tangy vibe.

Not sure if it counts, but Cheong is a fermented fruit syrup that you can blend with sparkling water to make a soda alternative.

It's very sugary, so it's more of an occasional treat than something you'd drink for your health, but the fermentation adds a lot of depth to the fruit syrup, and you can control how much you put in your water. (not a true fermentation either because of the sugar concentration, but my tastebuds don't care )

Very easy to make (you just mix fruit and sugar, mix daily in the first few days and then wait), fairly fool-proof, shelf-stable, and a nice option for tart fruits you can't really eat on their own. And it's less of an acquired taste than other fermented drinks, so it makes a nice option if you have guests expecting  soda.

I like to make mine with tart berries and aromatic flowers that bloom in the same season to capture a slice of summer. For instance, black currant and beebalm petals is absolutely delicious.

In warmer months I have wild sodas fermenting on my countertop at any given time. The general recipe is an herbal or floral tea with fruit (or veggies!) infused together plus a sugar source of some sort, fermented and enjoyed young and fizzy. The combinations are endless! As I drink them young, there's no noticeable alcohol content, but this process does produce alcohol if left long enough.

Just yesterday, I tasted one of my personal bests - I will be making some variation of this one for the rest of my days. Thanks to the timeliness of this thread, perhaps others may too. From my corner of the world:

Pineapple weed (wild chamomile) + garden strawberries + spruce tip

Like some sort of dreamy peach iced tea. Happy fermenting 😊

Rio Rose wrote: The general recipe is an herbal or floral tea with fruit (or veggies!) infused together plus a sugar source of some sort, fermented and enjoyed young and fizzy. The combinations are endless!  

Do you have details on the amount of sugar per volume of water, and the length of the fermentation? That sounds like the kind of no-fuss improvisatory drinks I could do.

(I'm not in a season of my life where I can baby any kind of scoby/starter right now :) )

Do you have details on the amount of sugar per volume of water, and the length of the fermentation?

Sure! So for sugar amount, I go by taste. For my preferences (I don't love super sweet drinks) I want it to be just a tad sweeter than the desired outcome, as some of the sugars are consumed during the fermentation process. Experiment and you'll get your sweet spot. 😊

Length of fermentation: depends on the ambient temp of the space you've got them in, as well as the wild yeast content of ingredients: the warmer your kitchen, the faster the ferment. Generally for me it takes between 2-5 days to get things fizzy and active. The more you stir also (airflow), the quicker things get going. I use a glass gallon jug open on top with a tea towel or paper towel secured with a rubber band, to keep unwanted things out.

One last tip: Once you start doing these regularly, you can save a bit of the last batch (if you liked the flavor) in the fridge and add it as a starter to your next batch. That will get things going even more reliably. A generous splash (tablespoon or so) is all that's needed. I keep an elderberry and raw honey ferment in the fridge for that purpose, that works great, and doubles as an immunity booster.